Korean

Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 65 s
Cook time: 15 s
Total time: 80 s
Yield: 4
Cuisine: Korean
Ingredients: 1 small Onion; 2 Cloves Garlic; 1/2 teaspoon Table Salt; 1/4 teaspoon Pepper; 650 grams Chicken thighs (boneless and skinless); 3 tablespoons Maggi Extra Hot Chilli Sauce; 2 teaspoons Gochujang chilli paste; 1/2 Medium lemon; 5 tablespoons Sunflower Oil; 60 grams Plain Flour; 85 grams Cornflour; 1 large Egg; 250 grams lettuce leaves; 1/2 bunch Fresh Peppermint; 1 bunch Fresh Basil; 1/2 bunch spring onions sliced

(1)

80 Min

Intermediate

We hope you'll love this recipe as much as we do - sticky sweet and hot, crispy, crunchy, tender and succulent - this Korean Fried Chicken has it all. Made with our Maggi Extra Hot Chilli Sauce its quicker than you think!

Ingredients

1 small

Onion

2 Cloves

Garlic

0.5 teaspoon

Table Salt

0.25 teaspoon

Pepper

650 g

Chicken thighs (boneless and skinless)

3 tablespoons

Maggi Extra Hot Chilli Sauce

2 teaspoons

Gochujang chilli paste

0.5 Medium

lemon

5 tablespoons

Sunflower Oil

60 g

Plain Flour

85 g

Cornflour

1 large

Egg

250 g

lettuce leaves

0.5 bunch

Fresh Peppermint

1 bunch

Fresh Basil

0.5 bunch

spring onions, sliced

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Nutrition Value

Carbohydrate

40.8 g

Energy

504.5 kcal

Fat

24.2 g

Fibre

2.6 g

Protein

34.6 g

of which: saturates

3.3 g

Sodium

693.4 mg

of which: sugars

3.6 g

Information per serving

Step1
60 Min

In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
Step2
2 Min

In a large bowl, stir together the gochujang chili paste, chilli sauce, sugar, sesame seeds and lemon juice. Taste and adjust flavours to get a spicy-sweet-tangy finish. Set aside.
Step3
3 Min

Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 180 degrees. Combine flour and corn flour in a shallow bowl and season with salt and pepper. Tip for a super crunchy finish dip the chicken into beaten egg before you dip the chicken in the seasoned flour.
Step4
15 Min

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornflour, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
Step5
1 Min

Drain once more on paper towels. While chicken is still hot, brush thickly with chilli sauce, extra sesame seeds and the sliced spring onions. To serve: wash and dry the lettuce leaves, and wrap a piece of chicken in the lettuce with a few of the fresh herb leaves. Then tuck in!

Step1 of 5

In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

Step2 of 5

In a large bowl, stir together the gochujang chili paste, chilli sauce, sugar, sesame seeds and lemon juice. Taste and adjust flavours to get a spicy-sweet-tangy finish. Set aside.

Step3 of 5

Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 180 degrees. Combine flour and corn flour in a shallow bowl and season with salt and pepper. Tip for a super crunchy finish dip the chicken into beaten egg before you dip the chicken in the seasoned flour.

Step4 of 5

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornflour, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Step5 of 5

Drain once more on paper towels. While chicken is still hot, brush thickly with chilli sauce, extra sesame seeds and the sliced spring onions. To serve: wash and dry the lettuce leaves, and wrap a piece of chicken in the lettuce with a few of the fresh herb leaves. Then tuck in!

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Korean Fried Chicken

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